Phillips Energy Top Grilling Tips

- 12:10 pm - January 18th, 2014

There's nothing like the smell of dinner cooking on the grill. While it is technically still winter as we write and publish these grilling tips, we can't help but already look forward to backyard BBQ season!

Preheat your grill 15 to 25 minutes before you start cooking to make sure it reaches the right temperature. A properly heated grill sears foods on contact and keeps the insides moist.

It's easier to remove the debris from last season's cooking when a grill is hot, so after you preheat, use a long-handled wire grill brush on your grill rack to clean off anything that remains from your last meals. Scrape again immediately after use.

Reduce sticking by oiling your hot grill rack with a vegetable oil-soaked paper towel. Hold it with tongs and rub it over the rack. Do not use cooking spray on a hot grill!

Need to check to see if your meat is done? The best way is to use a thermometer with instant-read functions.

Have food that could fall through the grill racks but you still want cooked over an open flame? Invest in a grill basket. We love this Bull BBQ option.

To reduce flare-ups, select lean cuts of meat, trim excess fat and remove poultry skin. Keep a squirt bottle of water nearby - just in case!

Let finished meats rest on a clean platter, tented with foil, for about 10 minutes after they cook and before carving so juices can redistribute evenly.

We know you want to check to make sure you meat doesn't overcook, but resist the urge to repeatedly poke, stake or flip your food. Give it time to sear and develop a crust. Turn only when grill marks form.

Did you know food continues to cool after it comes off the grill? Remove it just before it reaches your desired done-ness for that perfect taste!

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